Have Something Cold!

New Zealand Listener, Volume 28, Issue 713, 13 March 1953, Page 22

Have Something Cold!

HEN the rather harassed housewife reminds _ her hungry family that it is hot work cooking dinner every day during summer, they reply with one voice, "Have something cold!" This is really mother’s diplomatic way of protecting herself from complaints, because, of course, she has already planned a substantial salad meal. There are stil] people who think that they get hungry again very soon after a salad meal, but if they include cold meat, ham, cheese, hard-boiled eggs, crayfish, cooked peas and beans and new potatoes in it they will find it quite satisfying. Canned food is very useful in these meals, too. For example, herrings in tomato sauce, sardines, shrimps, or spaghetti and beans in tomato sauce, and there are several kinds of cold sausage now, beside the familiar luncheon sausage. One can also buy cold roast pork or cotned beef at delicatessen shops, and can ask to have it cut in thicker slices than those paper-thin ones; or you can buy a large piece and cut it up at home. If the evening has turned cold, you can start the meal with hot soup (to ward off criticism of a cold dinner!), and finish with hot coffee. Cottage Cheese Dressing Half a cup of cottage cheese, 2 cup evaporated milk, 4% cup lemon juice, 1 tablespoon honey or sugar, ¥2 teaspoon salt, dash paprika, 1 tablespoon chopped chives. Beat all ingredients together until smooth, Makes 1 1-3rd cups. Italian Dressing Measure 3 parts salad oil to 1 part vinegar. Drop oil slowly into vinegar, beating well. Add salt and pepper to taste. A few drops of onion juice may be added. Lyall Bay Dressing Mash hard-boiled yolk of an egg with salt, pepper, mustard to taste. Mix with 1 small tin of cream. Break down with vinegar to correct consistency. Mayonnaise One 14 oz, tin sweetened condensed milk, 1 teaspoan pepper, 1 teaspoan salt, 1 teaspoon mustard, 3 parts fill the

empty milk tin with vinegar, then fill ta brim with water. Add this to milk and seasoning and beat all together with a _ rotary beater. One or two eggs may be beaten in if liked, but it is just as nice without. This recipe fills a 2 lb. preserving jar. Crayfish Salad One large white, crisp lettuce, shred finely, and chop 2-3 spring onions and add to lettuce. Cut crayfish up finely, and mix gently through lettuce and onion.

Haye ready 1 hardboiled egg. Cut white into rings and lay on top of lettuce. Dressing: Put

the hard-boiled yolk into dish, add % teaspoon mustard and 1 leyel teaspoon sugar, a pinch of salt. Blend well with fork. Pour a little vinegar on this and mix until smooth, Add a little more vinegar (say, 3 tablespoons in all). Mix gradually or it may curdle, Lastly add Y cup cream or rich milk. Pour over salad and let stand a few minutes. A little finely sliced cucumber may be added if liked. Mixed Salad This can be used the whole year round, Wash well a mixture of green stuff-lettuce, silyer beet, cress, endive, young cabbage, parsley. Slice cold boiled potatoes, and place a cupful in bottom of salad bowl. Then add a sprinkling of finely-chopped chiyes or anions. Next add some apple, then sliced or grated cheese, carrots grated on grater, a little celery in season, and more potato on top. Now add the greens and a few pieces of red beet, A layer of tinned fish is very tasty. Salad Filled Tomatoes One cup cooked peas, 1 cup cooked green beans, 1 cup coaked sliced carrots, 1 cup uncooked cauliflowerets, 1 cup diced celery, French dressing, 6 large tomatoes, 1/2 teaspoon salt, 1 head lettuce, mayonnaise, parsley. Combine first 5 vegetables with French dressing and chill. Peel tomatoes, sprinkle with salt, invert and chill. Drain tomatoes and cut into 5 sections, leaving whole at the stem end. Place each one on a lettuce cup, fill with the marinated vyegetables, and top each with mayonnaise and parsley. Marguerite Salad Cook, peel, and slice a beetroot; pour over it 4% teacup vinegar and leave 1 hour. Mix some cubed cold cooked potatoes, grated onion, and mayonnaise, pepper and salt, and place in salad bowl. Arrange drained beetroot on top smoothly. Decorate with strips of white of egg atranged to form a marguerite, with five cheese balls for centre. Serve

with more cheese balls and biscuits en separate dish, Cheese. balls: Yolks of 2 hardbailed eggs, 144 oz. butter, 6 oz, grated cheese, cayenne, % teaspoon made mustard, 1 dessertspoon vinegar. Mix: mustard in vinegar in cup, add egg yolks and butter, mash till smooth. Season with cayenne, work in grated cheese and form into balls, Stuffed Peach Salad Eight peach halves — ripe or stewed, 3 oz. cream cheese, 24

salted almonds, chopped, dash of salt and paprika, lettuce, brightly coloured jelly, and. mayonnaise. Blend. cream cheese, chopped almonds, salt and paprika, Arrange 2 peach halves on lettuce on each plate, fill centres of peaches with cheese mixture, heaping roughly. Top off with spoonful of mayonnaise, and a bright dot of jelly. Salted peanuts may be substituted.